Catfish is a marine fish belonging to the family of perchiformes, its tender, very fatty meat differs from the meat of any other fish in its translucent watery consistency, has a slightly sweet taste, and there are practically no bones in its steaks. Unfortunately, very few people have this glorious fish in their diet - because of its supposedly "complicated" preparation. And completely in vain. You need to know how to cook catfish, use some tricks, and this unsurpassed fish in taste will become one of your culinary preferences.
Indeed, if, not knowing how to cook a catfish, try to fry it in a pan in the most usual way, it will most likely simply "spread". Undoubtedly, this fish is best suited for baking in the oven, but experienced chefs are not limited to one single recipe, and real culinary masterpieces come out from under their hands. The catfish is grilled, steamed, fried in batter, it makes amazing pilaf, pie, cutlets, roast, soup and many more different dishes for every taste and preference. Below are some recipes and tips on how to cook catfish.
Risotto "Catfish with pomegranate"
Ingredients:
- fillet of catfish (peeled);
- one pomegranate (ripe);
- rice - 350 g;
- broth (vegetable) - one liter;
- one small onion;
- butter - 50 g;
- dry champagne;
- pepper;
- salt;
- Dill.
Preparation:
- Before preparing the catfish according to this recipe, first carefully separate the pomegranate, pass half of the grains in a blender, filter the juice.
- Finely chop the onion and put it in a saucepan, in which 30 g of butter is melted, stew.
- Cut half the prepared catfish fillet into medium-sized pieces, add to the pan along with the rice. Keep on fire for about a minute, stirring occasionally.
- Pour in quite a bit of champagne. Allow the liquid to evaporate over high heat.
- Pour in broth (a couple of ladles). Bring to a boil, reduce the heat to low and leave the rice until it is fully cooked, add a little broth as needed.
- Melt the remaining oil in a frying pan, put the second half of the fillet in it, salt, season with pepper and add champagne (a little). Stand for 3-4 minutes over medium heat. Remove from heat and add the rest of the pomegranate seeds, leaving some for decoration.
- A little chopped dill, catfish from a frying pan are added to the finished dish, gently stir. Risotto is laid out on portioned plates, garnished with pomegranate and dill.
How to cook catfish in the oven?
Ingredients:
- catfish (fillet) - 2.5 kg;
- hard cheese - 0.3 kg;
- mayonnaise - 0.5 l;
- three onions.
Preparation:
- The fish is thawed, washed and dried with a regular paper towel.
- Cut the catfish into large portions.
- Rub the cheese, mix it with mayonnaise and pre-chopped onions.
- Put the chopped fish pieces into the prepared mixture, mix gently and leave for 20 minutes to marinate the fillets.
- Then the fish is laid out in a special baking dish and sent to an oven preheated to 190 ° C and baked until fully cooked.
Catfish pie
Before you cook a catfish, or rather a pie with this fish, stock up on the following ingredients:
- catfish (fillet) - half a kilogram;
- dough (yeast-free) - half a kilogram;
- 2-3 potato tubers;
- oil (vegetable) - 3 tbsp. l .;
- one onion;
- salt and pepper to taste.
Cooking tips:
- The dough is divided into two equal parts. Grease the mold with vegetable oil and spread one part of the dough, then chopped raw potatoes in a thin layer.
- Season with pepper and salt.
- Put pieces of catfish sprinkled with pepper and salt, on top - finely chopped onions.
- Drizzle lightly with oil and cover with the remaining rolled dough.
- Pinch the cake around the edges and leave for 20 minutes in a warm place.
- Then they are placed in an oven heated to 200 ° C until fully cooked, after making punctures with a fork on top. Serve to the table.
Bon Appetit!
The catfish is a representative of the perch-like order. The fish is impressive in size, reaching a length of 1.5 meters and weighing about 25 kg. Has large teeth, similar to those of a dog. There are five types of catfish. Meanwhile, in domestic stores, two of them are most often found: spotted and blue.
The catfish meat is juicy and delicate in taste, since the fish is very fatty. The fat content reaches 5.3 g per 100 g of product. In addition, catfish is a source of valuable vitamins and minerals that the body needs. To keep them in the maximum amount, let's take a closer look at how you can cook fish such as catfish. The recipes in the oven are just presented in our article. Let's start with the classic cooking option.
Blue catfish in the oven with lemon
This recipe will use two medium-sized steaks to make the catfish. By the way, fish can be sold both fresh and frozen. What to do in this case? How to cook frozen catfish steak? only thawed can be baked, so the steaks will need to be transferred from the freezer to the lower shelf of the refrigerator in advance. Defrosting any fish at room temperature is strongly discouraged.
According to the recipe, rinse two steaks, remove excess moisture with a paper towel, salt and pepper on all sides. Then put the catfish in a fireproof dish and sprinkle with the juice of half a lemon. This will preserve the structure of the fish and prevent it from falling apart during cooking. Next, the steak dish must be covered with foil and sent to the oven, preheated to 190 degrees, for 30-40 minutes. The exact cooking time depends on the size of the steak.
Delicious catfish fish baked in foil with cheese and vegetables
Before you send the steak to the oven, you need to prepare an onion-carrot "blanket" for it. To do this, vegetables (1 onion and 1 carrot) are fried in a pan in a small amount of vegetable oil.
For this recipe, a large catfish steak (300 g) should also be seasoned with salt and pepper. Then put the fish on oiled foil, and on top of it - fry from onions and carrots. Cover the catfish tightly with foil and place in the oven for 30 minutes (180 degrees). After the indicated time, remove the fish, sprinkle with grated cheese (150 g) and continue to bake for another 10 minutes.
This is one of the easiest ways to cook a catfish (steak) in the oven. Rice or vegetables are suitable as a side dish.
in cream
The delicate tasting catfish simply melts in your mouth when cooked in cream. To do this, salt and pepper the steak, sprinkle with lemon juice and pour cream (10%). After that, the form with fish can be sent warmed up to 190 degrees.
This is exactly the very simple recipe for how to cook a catfish (steak) in the oven. It takes only 40 minutes to cook, and its structure is very similar to fat salmon. Serve the fish with a rice or vegetable garnish.
How to cook catfish (steak) in the oven with tomatoes and onions?
To prepare catfish according to this recipe, you will need 1 kg of fish steaks. They will need to be rinsed, dried with a paper towel and rubbed with salt and pepper. Then put the steak in a mold, sprinkle with the juice of one large lemon and refrigerate for 30-60 minutes.
At this time, prepare a dressing or sauce for the fish. To do this, fry onion (0.4 kg), cut into thin half rings in olive oil, then add tomatoes (1 kg), tomato paste diluted in ¼ a glass of water, ½ glass of white or red wine, salt to taste, sweet paprika (1 tsp l. l.), sugar and cinnamon (¼ tsp. l.). Cook the aromatic mixture for 15 minutes, after which it must be poured onto the steaks and sprinkled with chopped parsley.
This is one of the best ways to cook catfish. The steak is baked in the oven for only 30 minutes, while every 10 minutes it needs to be poured with tomato sauce. The dish goes well with rice, bulgur, couscous and other cereals.
in the oven in a ginger-garlic marinade
There are several best recipes for baking this oily fish. One of them just talks about how to deliciously cook a catfish steak in the oven.
The step-by-step preparation of the dish is as follows:
- Preheat oven to 200 degrees.
- Combine butter (2 tablespoons), parsley and olive oil (1 tablespoon each), grated ginger and lemon zest (½ teaspoon each), crushed garlic clove in one bowl. Mix well, add salt and hot pepper to taste.
- Rub the steak with salt, place in a baking dish and spread the marinade over the top.
- Send the fish to the refrigerator for 10 minutes, then move the dish to the oven.
- Bake the catfish for 30 minutes.
Serve the finished dish with spinach or other vegetable side dish.
Catfish with vegetables in soy sauce
Catfish steaks can be used to make an interesting dish in soy sauce. In the meantime, for the fish to really succeed, the following two points should be considered:
- A baking sheet with catfish should be placed only in an oven preheated to the desired temperature. Otherwise, the fish will lose its shape and simply creep away. For the same reason, it is not recommended to fry it in a pan.
- It is advisable to salt and sprinkle the catfish with lemon at the very beginning of cooking. This will preserve the structure of the fish and provide an attractive appearance to the dish.
At the very beginning of cooking fish, you should preheat the oven to 200 degrees. Then cut vegetables (green onions, carrots and peppers) into thin strips, about 5 cm long. Salt and pepper the steaks (4 pcs.), Put in a small-sized dish. Then spread the vegetable mixture over the fish pieces and pour the catfish with soy sauce (½ cup). Bake steaks in the oven for 30 minutes, periodically pouring sauce over them. It's important not to overdo it with salt, which is already abundant in soy sauce.
Serve this recipe catfish with rice or Chinese noodles.
Catfish are a family of marine ray-finned fish from the order of perchiformes, a valuable commercial object (we can distinguish them from the fish of the same name from the salmon and moray eels families). This fish is quite large, the catfish meat is tender, very fatty and slightly sweetish, there are a minimum of bones in the body. The nutritional value of this species is very high: its meat contains many useful substances, vitamins, trace elements and omega-3 polyunsaturated fatty acids.
What can you cook with catfish?
It is best to cook such fish steamed or grilled (for a very short time), of course, it can be boiled, stewed with vegetables, pickled, salted, dried and smoked (by the way, a wonderful snack for beer). You can also cook or. We can definitely say that it makes sense to fry the catfish only in batter, otherwise the fish will "spread" in the pan, melted into fat. In general, it is better not to subject it to a long heat treatment.
Catfish meat can be used as a filling for baked goods. The catfish pie will turn out to be very satisfying - such a dish is great for cold days.
Catfish pie - recipe
Ingredients:
- fillet of catfish - 500 g;
- ready-made dough - 500 g (yeast, yeast-free, puff pastry can be used);
- boiled long-grain crumbly rice - 200 g;
- onion - 1 pc .;
- lemon juice - to taste;
- garlic - 3 cloves;
- vegetable oil - 3-5 tbsp. spoons;
- ground black pepper - to taste;
- chopped parsley and other aromatic herbs - 2-4 tablespoons;
- dry spices to taste;
- salt to taste.
Preparation
While the rice is boiling, cut the catfish meat into medium-sized pieces, add salt and marinate in lemon juice with crushed garlic, ground pepper and dry spices for at least 30 minutes to slightly ennoble the smell and taste. After the specified time, we discard the marinated fish pieces in a colander to remove the remnants of the marinade. Divide the dough into two parts. Roll out the layer from the first part (not too thin) and put it on a greased baking sheet or in a mold (with not too high sides). Lay out a low layer of rice on top and level it. On top of the rice - pieces of catfish, which we sprinkle with evenly chopped herbs and add a thin layer of rice again on top. Sprinkle everything evenly with vegetable oil. Cover with a second layer of dough and join the edges. We give the pie 20 minutes to distance. During this time, heat up the oven to approximately 200 ° C. Pierce the cake in several places. Bake for about 40 minutes. The fat of the catfish and the aromas of greens will saturate the rice - it will be very tasty. You can, of course, compose an open pie, then on top we make a "lattice" of thin strips of dough, which we connect to the edges of the lower layer.
How to salt a catfish?
Ingredients:
- catfish - 3 kg;
- salt - 5-6 tbsp. spoons;
- a mixture of spices to taste.
Preparation
An approximate calculation for salting fatty fish, including catfish, is as follows: for 1 kg of fish - 1-2 tablespoons of salt. If we salt it "dry" - the salt must be coarse. If we salt according to the "wet" method - in brine - we dilute the salt so that the raw egg floats.
You can add 2 tbsp. tablespoons of salt 1 teaspoon of sugar, which will give the fish a more delicate taste.
When salting catfish, it makes sense to actively use spices: bay leaves, peas, cloves, anise seeds, caraway seeds, fennel, coriander and other spicy aromatic plants. The use of spices enriches the taste of this fish. When pickling, you can use fresh aromatic herbs.
If we salt the catfish in large pieces according to the "dry" method, then wrap the salted fish in clean paper or linen cloth, and then leave it in the freezer for a day. Defrost slightly for another 2 hours on the refrigerator shelf.
How to salt a catfish in a quick way?
Ingredients:
Preparation
To cook the catfish quickly, cut the fillets into small pieces, add some salt, place in a tight container and add lime or lemon juice, hot peppers and garlic, or onions. We mix. After 15 minutes, the fish is ready.
Lightly salted catfish (steaks)
Home-salted salted catfish sandwich
I recently bought catfish steaks and wondered what should I do with them? After a trial preparation of fried catfish (boned in flour), it turned out that only a thin strip of fried skin with a layer of delicate fat was very tasty in it. But the pulp after heat treatment is very watery and uninteresting.
And I realized that such a fish would be good in a dough (dense, preferably in a viscous yeast, like donuts). Once in Cyprus I tried such a dish - a piece of fish in the dough looked like a fried pie with a very juicy filling. This means that it will be delicious with catfish.
But, I did not plan to fry pies and fish in the dough, and 2 steaks were still thawing and demanded ideas. And then I remembered how tasty salted butterfish is (I think, even those who have not tried it, by the name guess about its properties). And I decided to make a lightly salted catfish. And what, a sandwich with such fish is a real delicacy!
What is needed for salting
for 4 servings
- Catfish steaks - 2 pieces;
- Salt - 2-3 tablespoons;
- Sugar - 1 tablespoon;
- Spices (optional) - a pinch of freshly ground black pepper, 2-3 clove buds (break).
How to salt
- Defrost the catfish steaks (you can not completely, leaving a little hard).
- Mix salt and sugar. Sprinkle them over the steaks on both sides. Place the fish on a clean linen cloth. Sprinkle with pepper and cloves. Wrap the fish in a cloth.
- Place the fish in a cool place (I put it in the refrigerator) for salting. The fish will be ready in a day, but if it stands for 2 days, it will become even tastier.
- Remove the finished fish from a rag, cut off the rim of the skin (it is inconvenient to eat, you can either eat it separately, or throw it to the potatoes at the end of frying, the skin will turn out to be crispy). Cut catfish fillets from the bone. Then - either make sandwiches with this fillet (half a salted steak goes for 1 sandwich), or - you can cut the fish into several pieces and serve with fried potatoes or mashed potatoes. It will be delicious!
Bon Appetit!
Fatty, tasty home-salted fish
Cooking catfish in pictures
Fillet of dry-salted catfish (in a cloth) After salting, ready-made salted catfish can be transferred from a cloth to a container Sandwich with catfish
The catfish (lat. Anarhinchas) is also called the "sea wolf" for its impressive size and wide mouth with large and strong teeth with which it bites through sea shells. This large fish grows up to one and a half meters and sometimes weighs up to thirty kilograms. There are five species of catfish of the Okunevye detachment, which live in various seas and oceans of the world and swim mainly at a depth of 300-500 meters. Interestingly, this fish grows new teeth every year. And her skin is used for the production of handbags, bookbinding. In Greenland, it was used to make containers for picking berries.
Catfish meat
The main advantage is that the pulp has practically no bones. In addition, the meat of this monster is unexpectedly tender, very fatty, slightly sweetish - in general, yummy! It is a source of various vitamins, amino acids, trace elements. There are no carbohydrates in it, and the ratio of fats to proteins is one to four.
Cooking applications
If you are thinking about the question of how to cook catfish, do not rack your brains in vain. A lot of different dishes are made from it. Fish shops sell frozen catfish steak, already cut, in portions. It is good smoked, fried, boiled, stewed. Fish cakes are also made from this meat. It must be remembered that the flesh of the catfish is very loose, so you need to use various tricks so that it does not fall apart during cooking and does not "spread" over the pan during frying. For these purposes, both salt water and batter are used. Well, now, in fact, the recipes.
Cutlets
How to cook catfish fish? You can make fish cakes very tender and sweetish in taste. We will need: fillet of catfish - one kilogram, a couple of onions, two cloves of garlic, a teaspoon of potato starch, half a glass of milk, salt and pepper - to taste. We pass all solid ingredients through a meat grinder, add starch and milk to the resulting mass, salt and pepper. Stir to make the raw material homogeneous. Form cutlets (small, flat). Roll in breadcrumbs or flour. It is better to bake such cutlets at a temperature of 180-200 degrees. How to cook catfish in the oven? We spread our semi-finished culinary products on a baking sheet, pre-oiled with vegetable oil, and in the oven. Bake until tender (usually 20-30 minutes, depending on the "character" of the oven). It is important that a golden crust forms on our cutlets. Flip or not? During this process, the product can fall apart, so it's better not. When the cutlets are ready, carefully, keeping their shape, take them out of the oven with a spatula and serve with sour cream and mashed potatoes. This is one of the popular ways to cook catfish. It turns out tender and aromatic meat in a delicious crust.
Casserole
How to cook catfish? You can make a delicious casserole with vegetables and cheese. For this we need: fish fillet - one kilogram, a pound of potatoes, a pound of onions, two or three small carrots, hard cheese - 200 grams, a couple of tablespoons of sour cream, a little vegetable oil, "fish spices" - to taste. Put the pieces of fish fillet in a deep baking dish, greased with vegetable oil. Cut the potatoes, carrots into cubes and spread them in the next layer (for those who like to "rub" three vegetables on a grater). The third layer is onions. Sprinkle with spices and salt. Next is the catfish layer. Again - vegetables and onions, spices. Coat with sour cream on top. Three cheese on a coarse grater, sprinkle on top. We bake in the oven at a temperature of 180-200 degrees. After 20-30 minutes, the dish is usually ready to eat. Fast and delicious!
How to cook catfish steak
Now in stores and supermarkets, sliced frozen catfish steaks have begun to appear. They are relatively inexpensive. In addition, they fried very quickly and are delicious. However, not all housewives prefer to deal with this fish: for some, instead of fried in a pan, they make catfish porridge.
Secrets
It's time to talk about some of the intricacies in cooking this wonderful fatty fish (I mean the frying process). How to cook catfish deliciously? First, the pieces of catfish must be completely defrosted. Secondly, for frying, you need a good batter or a sufficient amount of flour to generously roll the pieces (by the way, they should not be too large, but rather small). Third, fry this fish in a deep fat fryer in a large amount of vegetable oil, almost brought to a boil. You can use a large skillet with a thick bottom and edges, lined with Teflon or natural stone (the fish will not burn). And then the problem of how to cook catfish in a pan will be successfully solved by us.
Steamed with vegetables
This recipe is for steamers and multicooker lovers who are believed to retain most of the nutrients lost when frying or baking in the oven. It turns out to be an excellent dietary dish for those who are watching their weight. How to cook catfish? We need: fillet of catfish - half a kilogram, two or three medium potatoes, two onions, two carrots, cauliflower - 200 grams, juice of one lemon, salt and pepper to taste. First, we make the marinade: lemon juice, pepper, salt. Marinate the fillet pieces for half an hour. At this time, we prepare vegetables: we clean, wash, cut into large pieces. Cut the onion into half rings, also coarsely. Wrap each piece of marinated fish in foil and put it on a steamer tray. We expose - "Steam cooking" and cook for 15-20 minutes. Cook steamed vegetables separately (20 minutes). Put the vegetables on a plate. We unfold the foil. We take out pieces of fish, and pour vegetables on top with juice. Serve with fresh herbs.
Pilaf
From pieces of catfish fillet - 500 grams, a glass of rice, onions - 2 heads, carrots - 2 pieces, and spices, you can make delicious fish pilaf. Cook in a large deep skillet. We warm it up well. Cut onions and carrots and fry in a skillet in vegetable oil. Rinse the rice, dry it, pour it into a frying pan and lightly fry it. Pour fish on top, season with spices, pour about three glasses of water there (ratio to rice: one to three). We do not interfere! Cook over low heat for half an hour. After about fifteen minutes, the rice swells, and then a hole can be made in the middle of the mass for the outflow of water: we should get pilaf - grain by grain, not rice porridge. The pilaf is ready. We serve it hot. You can sprinkle fresh herbs on top.
In foil
We need: catfish fillet - 500 grams, a glass of rice, a pound of tomatoes, 200 grams of sour cream, 200 grams of cheese, 200 grams of onions, spices and salt - to taste. This dish is portioned. First, boil the rice separately. It should be crumbly.
On a double foil about 20 by 20 centimeters in size, spread a few spoons of rice, a couple of rings of chopped onion, a couple of fillet pieces, sprinkle with spices, coat with sour cream. Cut the tomatoes into slices. A tomato circle completes the design. Sprinkle with grated cheese on top. We wrap the foil on all sides to make a kind of pot. So we make several servings. We put to bake in the oven, preheated to 180 degrees for 15-20 minutes. Before being ready, open the foil on top to form a crust. Serve in portions, directly in foil placed on plates. Bon appetit, everyone!
